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Apple Galette

November 11, 2018
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I baked this delicious dessert using the Food and Wine recipe by Jacques Pepin. It’s an incredible recipe and everyone loved it. I did tweak it a bit- I added the heavy cream and turbinado sugar. I also used an amazing apple pie spice from raw spice bar. This apple pie spice mix is delicious, it included green cardamom, grains of paradise and rosemary. The flavor was incredible- I would highly recommend this spice store online.

Pastry

  • 1 ½ cups all purpose flour
  • 1 ½ teaspoons sugar
  • ¼ teaspoon salt
  • 1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
  • 1/3 cup ice water

In a food processor, combine the flour with the sugar, salt and butter and process for 5 seconds. Sprinkle the ice water over the flour mixture and process until pastry just begins to come together and forms a ball- about 15 to 20 seconds. Transfer the pastry to a work surface, form into a disk and cover with plastic wrap and refrigerate until chilled.

 

  • 3 large golden delicious apples
  • 2 tablespoons sugar
  • 1 tablespoons apple pie spices
  • 1 tablespoon honey
  • 1 tablespoon unsalted butter, cut into small pieces
  • 2 tablespoons heavy cream
  • 1 tablespoon turbinado sugar

Peel, halve and core the apples and slice them crosswise ¼ inch thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones- about half of the slices should be chopped. In a small bowl, combine the sugar and apple pie spices.

Preheat the oven to 400 degrees F.  On a lightly floured work surface roll out the pastry to a 12-inch round circle and transfer to a large lined rimmed baking sheet. Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped apples. Decoratively arrange the apples slices on top in concentric circles or in slightly overlapping rows. Sprinkle the spiced sugar evenly over the apples and dot with pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border. Spread the heavy cream over the folded pastry with a pastry brush evenly. Sprinkle the turbinado sugar over the cream.

Bake the galette for about 50 minutes or till the pastry is nice browned and crisp and the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.

Mascarpone Whipped Cream

  • 2 tablespoons mascarpone cheese
  • ½ cup whipping cream
  • 1 tablespoon sugar
  • 2 teaspoons vanilla extract

Whip the mascarpone cheese, whipping cream, sugar and vanilla extract till stiff peaks are formed. Refrigerate till serving with the galette.

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2 Comments
Patty C
November 12, 2018 at 2:57 PM

It was delicious!

November 12, 2018 at 8:09 PM

Thanks, Patty!

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